| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- One 1-pound bag frozen black-eyed peas
- 1/4 cup olive oil
- 2 scallions, chopped, whites and greens kept separate
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon ground coriander
- 3 tablespoons red wine vinegar
- 4 radishes, quartered and thinly sliced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- Bring a medium pot of lightly salted water to a boil. Add the black-eyed peas and simmer until just tender, 30 to 35 minutes. Drain and rinse under cold water to cool.
- Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the scallion whites, turmeric and coriander and cook, stirring, until the scallions are light golden, 2 to 3 minutes. Transfer to a large bowl and whisk in the vinegar, 1/2 teaspoon salt and pepper to taste.
- When the peas are ready, add them to the bowl with the vinaigrette along with the radishes, bell peppers, scallion greens, cilantro and parsley. Season with salt and pepper to taste. Serve at room temperature or cold.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 247 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 8 g |
| Sugar | 6 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 516 mg |
Reviews
I have made this dish twice. It is easy and so flavorful. A refreshing side dish for any meal.
Saw this and knew I had to make it! Used dried black-eyes peas but came up short so added in some leftover rice; also didn’t have scallions so substituted a shallot. Simply delicious!
Easy and very tasty! I will be making this salad often and definitely on New Year’s Day.
This was delicious. Made it for a co-worker who is an expert on black eyed pea dishes, and she loved it. I made it again and added cooked shrimp to it to make it more of a meal. Good hot or cold. A keeper! Also, Valerie’s story about how black eyed peas became a New Year’s good luck tradition was a nice hit of trivia.
I made this for New Year’s Day and it was very good. I used dried black-eyed peas that I had soaked, scaled to the amount of frozen called for in the recipe. The leftovers of this held well in the refrigerator for a couple days, though as time went on, everything was a faint orange color from the dressing soaking in thoroughly. No other effects from storing it a while. Sturdy salad.
My husband and I loved this very tasty recipe. He asked me to make it again next week. I did cheat and used canned, drained black-eyed peas with jalapeños.
Great salad! We added extra vinegar and red pepper flakes and will definitely make again.
As far as Black-Eyed peas go this recipe is flavorful and easy!